Menu #2

I’m back with another menu.  Menu #2 is Coconut Shrimp Curry, served with rice.

Menu #2
Menu #2

This dish is a nice mid-week recipe especially mid-winter – it’s warm and most of the ingredients are easy to pull from the pantry or freezer.

I usually stock up on the bags of pre-cooked, peeled and deveined shrimp when they come on sale as I find them really handy to have on hand.  I’ll thaw them overnight in the fridge (if I remember to pull them the day before), or just in a large bowl of cool water if (as usual) I am just trying to pull things together quickly.

The shrimp curry is just a variation of the recipe that I’ve posted before. I’ve found that it’s a very flexible recipe  – in this version, I’ve added some organic grated coconut to the coconut milk.

In a previous post I’ve talked about comparisons between different coconut milk, and I have to say that in a recipe like this, where some stronger spices are used, that the slight flavour differences between the brands that I’ve tried wouldn’t really matter.

3 types coconut milkOf course, the other differences (organic or not) play a factor as well.  I find that I reach for the Thai brand most often.

I love using coconut milk because it adds creaminess to dishes, without adding dairy.  It’s usually fairly well tolerated by those on a FODMAP free diet, and with my dairy intolerance it’s a godsend.

The rice, of course, could just as easily be switched out for pad thai noodles.  The noodles give it a different texture and are actually preferred by The Son, but we had the noodles with another dish the night before, so I switched it up.

I like this particular recipe, because I can add whatever veg is kicking around in my fridge or freezer.  Some diced peppers or tomatoes, or frozen chopped spinach all work well with the creamy sauce.

Menu # 2
Menu # 2

So, for the ratings, (with 1 star at the low end and 3 stars at the better end) I would say:

Ease of grocery shopping: * * *

Ease of preparation * * *

Family friendly * * (The Son ate the curry, but not the rice!)

I also like this recipe because it’s easily adjusted and is an excuse to eat seafood.  I find that without butter in my ingredient repertoire that traditional ways of eating shrimp and shellfish are out for me.

Happy Eating!  I hope you find Menu #2 easy to work into your menu rotation.

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